Introduction to Seafood Processing—Assuring Quality and Safety of Seafood

Boziaris, Ioannis S.

doi:10.1002/9781118346174.ch1

Cited by 21 publications

(21 citation statements)

References 25 publications

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“…Other common processed fish and seafood products are fish sausages, burgers, cakes and crab meat patties. Such processed fish-meat products were first developed and introduced in south-east Asian countries a few decades ago, and have since become very popular all over the world [ 30 ]. The processed fish products are characterized with resilient texture [ 30 ], obtained mostly through cold gelation, which is convenient for molding after the heat treatment.…”

Section: The Objects Of Imitation: Fish Surimi and Other Seafood mentioning

confidence: 99%

Plant-Based Seafood Analogs

Kazir

Livney

2021

Molecules

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There is a growing global need to shift from animal- towards plant-based diets. The main motivations are environmental/sustainability-, human health- and animal welfare concerns. The aim is to replace traditional animal-based food with various alternatives, predominantly plant-based analogs. The elevated consumption of fish and seafood, leads to negative impacts on the ecosystem, due to dwindling biodiversity, environmental damage and fish diseases related to large-scale marine farming, and increased intake of toxic substances, particularly heavy metals, which accumulate in fish due to water pollution. While these facts lead to increased awareness and rising dietary shifts towards vegetarian and vegan lifestyles, still the majority of seafood consumers seek traditional products. This encourages the development of plant-based analogs for fish and seafood, mimicking the texture and sensorial properties of fish-meat, seafood, or processed fish products. Mimicking the internal structure and texture of fish or seafood requires simulating their nanometric fibrous-gel structure. Common techniques of structuring plant-based proteins into such textures include hydrospinning, electrospinning, extrusion, and 3D printing. The conditions required in each technique, the physicochemical and functional properties of the proteins, along with the use of other non-protein functional ingredients are reviewed. Trends and possible future developments are discussed.

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Section: The Objects Of Imitation: Fish Surimi and Other Seafood mentioning

confidence: 99%

Plant-Based Seafood Analogs

Kazir

Livney

2021

Molecules

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“…To find the finest model, wavelength optimization with short wave was done with 50 wavelengths stepwise (Table III). The TVB-N and TBARS are the quality index refer to spoilages of fish by microbiological and biochemical reactions [5], [6]. The chemical component of TVB-N value including NH 3 , dimethylamine, and TMA, while malonaldehyde contents related to TBARS value [18].…”

Section: B Original Nir Spectra and Data Acquisitionmentioning

confidence: 99%

“…The Chemical or biochemical methods including adenosine 5'-triphosphate (ATP)breakdown compounds (K and related values), and related products and subsequently the action of proteolytic enzymes or other reactions e.g. total volatile basic nitrogen (TVB-N), trimethylamine (TMA), Thiobarbituric Acid-Reactive Substances (TBARS), and biogenic amines, etc., remain frequency used for fish freshness assessment [5], [6].…”

Section: Introductionmentioning

confidence: 99%

Kinetics and Nondestructive Measurement of Total Volatile Basic Nitrogen and Thiobarbituric Acid-Reactive Substances in Chilled Tabtim Fish Fillets Using Near Infrared Spectroscopy (NIRS)

Wangtueai¹,

Vichasilp²,

Pankasemsuk³

et al. 2016

IJFE

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Tabtim fish (Oreochromis sp.) fillets were prepared with a size 100-150g/piece, individual packed into zip lock polyethylene bag and kept at 0, 5, and 10C up to 18 days. Total volatile basic nitrogen (TVB-N) and thiobarbituric acid-reactive substances (TBARS) were determined. The TVB-N and TBARS changes during storage were found to be adequately described by first-order reaction kinetics. The NIR spectra of TVB-N and TBARS in fish fillets (180 samples) were collected in the reflectance mode using NIRSystems 6500 at 25C. Results showed that the TVB-N and TBARS were 9.40-99.7mg/100g and 0.13-2.06mg malondialdehyde/kg, respectively. The spectra were in range of short-wavelength region (700-1000nm) and longwavelength region (1000-2500nm). Consequently, the partial regression model with cross validation was created and the optimized model was done with full NIR spectra, short wavelength and long wavelength. It was found that the acceptable model of TVB-N was obtained with 750-1000nm with determination coefficient of calibration (R 2 cal) = 0.78. A model of TBARS showed good data with short wavelength (750-1000nm). Considering the obtained results, it is suggested that the TVB-N model could be used as a screening step to determine the TVB-N of Tabtim fish fillets.

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“…Initially, the main autolytic changes happening are the enzymatic degradation of adenosine 5′-triphosphate (ATP) and its related products, followed by the action of proteolytic enzymes [ 9 ], as reported in Table 1 . The concentrations of ATP and its breakdown products (adenosine 5′-diphosphate (ADP), adenosine 5′-monophosphate (AMP), inosine 5′-monophosphate (IMP), inosine (INO), and hypoxanthine (Hx)) are one of the most effective and reliable indicators of fish freshness (K-value), varying according to the fish species, muscle types, and storage conditions [ 1 , 9 ]. The K-value, which increases with spoilage, is calculated according to the following ratio (Equation (1)):

…”

Section: Introductionmentioning

confidence: 99%

Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies

Tavares

Martins

Fidalgo

et al. 2021

Foods

114

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Fresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it must be properly handled and stored to slow down its deterioration and to ensure microbial safety and marketable shelf-life. Modern consumers seek fresh-like, minimally processed foods due to the raising concerns regarding the use of preservatives in foods, as is the case of fresh fish. Given this, emergent preservation techniques are being evaluated as a complement or even replacement of conventional preservation methodologies, to assure food safety and extend shelf-life without compromising food safety. This paper reviews the main mechanisms responsible for fish spoilage and the use of conventional physical methodologies to preserve fresh fish, encompassing the main effects of each methodology on microbiological and chemical quality aspects of this highly perishable food. In this sense, conventional storage procedures (refrigeration and freezing) are counterpointed with more recent cold-based storage methodologies, namely chilling and superchilling. In addition, the use of novel food packaging methodologies (edible films and coatings) is also presented and discussed, along with a new storage methodology, hyperbaric storage, that states storage pressure control to hurdle microbial development and slow down organoleptic decay at subzero, refrigeration, and room temperatures.

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Introduction to Seafood Processing—Assuring Quality and Safety of Seafood

Cited by 21 publications

References 25 publications

Plant-Based Seafood Analogs

Plant-Based Seafood Analogs

Kinetics and Nondestructive Measurement of Total Volatile Basic Nitrogen and Thiobarbituric Acid-Reactive Substances in Chilled Tabtim Fish Fillets Using Near Infrared Spectroscopy (NIRS)

Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies

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